Food Science
2 breaks
The chemistry happening in your kitchen.
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Why a microwave leaves cold spots: a standing wave 12.2 cm long, and a chocolate bar that measures the speed of light
Microwave ovens fill a metal box with radio waves 12.2 cm long. The waves bounce off the walls and add up into a standing wave, a frozen pattern of hot spots…
Why honey never spoils: it isn't the sugar, it's the missing water
Honey is rich, sweet and nutritious, so why don't bacteria and moulds move in? Because microbes need free water, and honey's sugar holds almost all of it…